This dip/sauce is phenomenal for burgers and great with fries, in sandwiches or wraps. The mix of ketchup and mayo is called Mayo-Chup, Pink sauce or more traditionally Salsa Rosado. Here is my twist with added garlic and fresh parsley.
Makes about 280 ml (9.5 oz)
Ingredients
- 160 ml vegan mayo (2/3 cup)
- 80 ml ketchup (1/3 cup)
- 1 large handful of fresh curly parsley
- 3-4 garlic cloves
- ½ teaspoon freshly ground black pepper
- Salt to taste
What you will need
- 1 measuring cup
- 1 grater
- Cutting board & knife
- Measuring spoons
- 1 bowl + fork
Instructions
- Measure the mayo and the ketchup, add to the bowl.
- Peel and finely grate the garlic. Add to the bowl.
- Finely chop the parsley. Soft green stems are ok, discard any hard stems. Add to the bowl.
- Add in the pepper and mix well. Add salt to taste if needed. Keep refrigerated in an airtight container for about 3-4 days.
Enjoy !
